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Curry sauce in bowl with chicken and veg

Katsu curry sauce

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Rating: 4 out of 5.11 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy

Make our easy take on katsu curry sauce to take your midweek meal from bland to brilliant. Pour over crunchy chicken katsu or tofu for a filling family dinner

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal262
fat20g
saturates15g
carbs15g
sugars11g
fibre4g
protein3g
salt0.07g
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Ingredients

Method

  • STEP 1

    Heat the oil in a pan, cook the onions and chopped carrots until the onions are soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another 30 secs, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup or honey and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
     

  • STEP 2

    When the onions and carrots in the curry sauce are soft, blitz using a hand or table-top blender. If the sauce is too thick, add a little more water, check the seasoning, adding more salt, maple syrup or some lime juice, if you like. Keep warm.

  • STEP 3

    Serve over rice with chicken katsu or tofu. 

Goes well with

Recipe from Good Food magazine, June 2019

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Overall rating

Rating: 4 out of 5.11 ratings
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